So, I made Carnitas earlier in the week and I was so excited, I forgot to snap a picture of my incredibly scrumptious tacos. I’m sorry, too, because it would have made your mouth water.
I mean it.
Last night when I was preparing left-overs, I realized that in my fit of cleaning for trash day, I had thrown away all the tortillas. Bad mistake. Bad, bad mistake.
What’s a girl to do?
Make nachos, that’s what!
Usually, when I make nachos, I drown the tortilla chip with beans and sharp cheddar cheese. Meat is never necessarily required.
Beans and cheese? Required.
And, jalepenos. Most definitely.
But, with the meat left-over from the Carnitas, I chose a different route.
This time, I smeared refried beans on each tortilla chip, then I topped each with some of the Carnita meat. (What’s carnita meat? Just plain ol’ pork shoulder roast; slow-cooked.) Then, I slapped those babies into the oven, under the broiler, for a few minutes.
Then, I added the toppings. With this batch of nachos, I went with lighter, fresher toppings.
Chopped sweet yellow onion, fresh cilantro, avocado, and a smattering of goat cheese. (I didn’t have any Cotija cheese–Mexican cow’s milk cheese–so, I went with the goat cheese. It was great!)
I highly recommend you make Carnitas this weekend!
I loved this easy recipe so much, I’ve decided to serve it on a taco bar this weekend, for my friends.
Have a fun Labor Day!
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon crumbled dried oregano
- 1/2 teaspoon ground coriander
- 1/8 teaspoon ground cinnamon
- 1 (4 pound) boneless pork shoulder roast
- 2 bay leaves
- 1 onion, quartered
- 2 cups chicken broth
- Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves and onion in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
- Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.